1 whole chicken cut up (soaked over night in slightly salted water-brine)
1/2 C olive oil + 2 T (separated)
1 red bell pepper, chopped
1 yellow onion, chopped
2 cloves minced garlic
1/2 C stewed tomatoes (rough chop)
1 bay leaf
2 C water and 2 C chicken stock
1/2 package Vigo flavoring & coloring for yellow rice and chicken
2 C Mahatma rice
Chopped pimentos & peas for garnish
Preheat oven to 350 degrees.
Rinse & pat dry chicken, then salt and pepper. Fry chicken in 1/2 C olive oil.Brown both sides, set aside. Chop bell pepper, onion, & garlic and fry in 2 T of olive oil until soft. In dutch oven, or large pot, place water and broth, add fried chicken, stewed tomatoes, bay leaf, onion mixture, yellow seasoning, and saffron; bring to boil. Let boil 5. Add rice, bring back to boil, stir well, cover and place covered in oven. Bake for 30 minutes. Remove from oven. When serving, top with chopped pimentos and peas.